Name: Sourdough Crumpets
Prep time: 10 min
Cook time: 10 min
Ingredients: 225 gms – 8 oz. (a little less than 1 cup sourdough discard); 1 tsp caster sugar; ½ tsp salt; ¼ tsp baking soda; Oil spray

Today I am a back with a teatime treat: Sourdough Crumpets. They are the perfect way to use up your sourdough discard.

This recipe is one of my favourite ways to use up my sourdough discard. In fact, I have been making them often as I have sooo much discard sitting in my fridge after making my own Sourdough Starter.

I love these little treats also because they do not require any additional flour – which is great when flour is so hard to find at the shops! Because there is no additional flour, I can also tolerate them pretty well. So if you are following the Low Fodmap diet, you may want to give them a try. In fact, the levels of fructans (from the oligosaccharide FODMAP group) are reduced during the sourdough fermentation process.

Crumpets are small griddle cakes made from an unsweetened batter eaten in the United Kingdom and some areas of the Commonwealth – Australia included.

They have a round shape because they are cooked while restrained in the pan by a shallow ring. They have a characteristic flat top with many small pores and a spongy texture which allows the butter or other spread to permeate it.

Crumpets may be cooked until ready to eat warm from the pan, but they can also be left slightly undercooked, stored in the fridge, and then toasted. Serve them with a slather of butter and jam and a hot cup of tea.

Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!

Sourdough Crumpets

Sourdough Crumpets – the perfect way to use up your sourdough discard. Serve them with a slather of butter and jam and a hot cup of tea.

Course Tea Time

Cuisine British

Keyword Africa, crumpets, low FODMAP, Sourdough, tea time

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4 people

Author Recipe adapted from Milk and Honey

Ingredients

225 gms – 8 oz. a little less than 1 cup sourdough discard
1 tsp caster sugar
½ tsp salt
¼ tsp baking soda
Oil spray

Instructions

In a medium bowl, mix together the sourdough discard, caster sugar, and baking soda.
Add the salt and mix well. Stand for 5 minutes.
Grease 8 cm (3 inch) round cookie cutters or egg rings with oil spray and use some oil spray on a pan. Put the pan over medium-high heat. Arrange the rings in the frying pan and, once hot, spoon some of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side.
Re-grease and reheat the rings and pan before cooking the next batch.
Serve the crumpets warm, with a slather of butter and/or jam.

Recipe Notes

If making them in advance, just toast lightly on both sides when you want to serve them.

Make sure the rings are hot before adding the batter to them or the crumpets may stick to them – trust me, I learnt it the hard way!

Don’t forget to pin this post!

Sourdough Crumpets